Smashed Fingerlings With Jalapenos Food
SMASHED FINGERLINGS WITH BBQ SAUCE
Steps:
- Boil the fingerlings in a pot of salted water until tender, 15 minutes. Drain and then spread the fingerlings out on a baking sheet to cool slightly. Cover with a sheet of parchment or wax paper and then baking sheet. Press down on the baking sheet to squash the fingerlings to a 1/3-inch thickness. Set aside to cool completely.
- Combine the wing sauce, cider vinegar, agave, hot sauce and sriracha in a bowl. Mix well.
- Heat 2 to 3 inches of canola oil to 350 degrees F in a heavy pot.
- Working in batches, fry the smashed fingerlings until golden and very crispy, 7 to 8 minutes. (It's OK if they break up a little; it just means more crispy edges!) Drain on paper towels. Serve hot with the BBQ sauce.
SMASHED FINGERLINGS WITH JALAPENOS
From Bon Appetit magazine. A different take on potato salad. These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapenos while warm.
Provided by Bren in LR
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450*F. Toss potatoes with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper.
- Roast, tossing once, until golden brown and tender, 30-35 minutes. Let cool slightly, then lightly flatten.
- Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining 1/4 cup oil until emulsified; season with salt and pepper.
- Add potatoes, jalapeno, parsley and toss.
- Makes a great summer side.
Nutrition Facts : Calories 239.2, Fat 13.8, SaturatedFat 1.9, Sodium 49.9, Carbohydrate 27.1, Fiber 4.3, Sugar 2.1, Protein 3
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